Dutch Oven - Ideal for roasting vegetables at high heat without burning them.
Food Processor - For making the herb gremolata; can finely chop fresh herbs and mix ingredients smoothly.
Roasting Pan - Essential for evenly roasting asparagus to achieve a caramelized exterior while maintaining tender inside.
Chef's Knife - A versatile tool for cutting vegetables, including asparagus, into uniform sizes for even cooking.
Immersion Blender - Useful for blending soup directly in the pot without transferring it to a different appliance.
Soup Ladle - For serving the roasted asparagus soup; ensures precise and generous portions.
High-Speed Blender - An alternative or complementary tool for making soup, especially if you prefer using this method over an immersion blender.
Cutting Board - Essential for preparing ingredients on a clean surface to prevent cross-contamination.
Measuring Cups and Spoons - For precise measurement of ingredients like asparagus, vegetables, herbs, etc.
Colander - Useful for draining the roasted asparagus after blanching before adding it to the soup pot.
5 pounds asparagus, trimmed, cut into 2-inch pieces (14 to 15 cups)
4 cups chopped leeks (white and pale green parts only; about 4 large)
1/4 cup olive oil
6 cups (or more) low-salt chicken broth
2 tablespoons minced fresh Italian parsley
4 teaspoons finely grated lemon peel
1 tablespoon minced fresh tarragon
1 small garlic clove, minced
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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